Yerevan Bozbash

Ingredients

Lamb (brisket) - 125
peas - 30
onion - 25
potatoes - 100
tomato puree - 15
apples - 30
prunes - 10
salt - to taste

Directions

Wash the lamb brisket, cut it into portioned pieces weighing 100-125g each, and boil the broth.
Strain the broth and remove portioned pieces of boiled meat.
Put the peas in the strained broth and boil until tender.
Slice onions and fry.
Slice apples and remove a core.
Slice potatoes
Add potatoes, fried onions, tomato puree, portioned pieces of boiled meat, prunes, apples, salt, and pepper into broth, and cook for 10-15 minutes.
Serve.

Bozbash can be served on the festive table, and just for family dinner, it is always relevant, thanks to its simple recipe. In the old days, it was customary to cook bozbash on coals in large cauldrons, but now in urban living, bozbash is cooked in thick-walled pots. Be sure to try to cook this fragrant hearty dish in your kitchen, you will fall in love with it, and our recipe for cooking bozbash help surprise others with culinary delights.

Random tip: You can stuff the meat with a sharp knife. To do this, the bacon should be cut into thick slices and triangles cut out of them. The tip of the knife must be stuck into the meat, lifted and put a piece of bacon into the hole formed under the knife, then remove the knife and press the bacon with your fingers.